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Caramels | ||
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Caramels
Ingredients:
1 c. butter
2 c. sugar
2 c. light corn syrup
2 c, whipping cream, divided
2 tsp. vanilla
1 c. butter
2 c. sugar
2 c. light corn syrup
2 c, whipping cream, divided
2 tsp. vanilla
Directions:
Combibe butter, sugar, corn syrup, and 1 c. whipping cream in a large Dutch oven. Cook over low heat stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until candy thermometer registers 224 degrees. Stir in remaining 1 c. whipping cream. continue to cook mixture over medium heat to firm ball stage (248 degrees). Stir in vanilla. Pour into buttered 13x9x2" pan. Let cool about 5 hours. Cut into squares, and wrap individually in wax paper. Makes 2 3/4 lbs.
Combibe butter, sugar, corn syrup, and 1 c. whipping cream in a large Dutch oven. Cook over low heat stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until candy thermometer registers 224 degrees. Stir in remaining 1 c. whipping cream. continue to cook mixture over medium heat to firm ball stage (248 degrees). Stir in vanilla. Pour into buttered 13x9x2" pan. Let cool about 5 hours. Cut into squares, and wrap individually in wax paper. Makes 2 3/4 lbs.
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